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so good #23 Archives - Page 3 of 5 - so good.. magazine

Michal Wisniewski

Techniques are not important, taste is the dominant matterMore info

Will Aghajanian

Innovative, personal kitchen with no strings attached
More info

Jean-Christophe Jeanson

Updating classics and creating excitementMore info

Blairgowrie strawberries, ceremonial grade matcha choux by Ross Sneddon

March 10, 2020

In this snack, the Executive Pastry Chef for the Balmoral Hotel in Edinburgh aptly combines Blairgowrie strawberries and matcha tea.More info

Ross Sneddon

Elegant patisserie for the Grand Old LadyMore info

Yusuke Aoki

Globe-trotting pâtissierMore info

Paul Kennedy

The art of teachingMore info

Vinesh Johny: “In India the popularity of high-quality pastries is on the rise”

March 2, 2020 |

A deep look to Indian Vinesh Johny, one of the most popular pastry chefs in his country and responsible of Academy LavonneMore info

Vinesh Johny

The Indian ambassador of modern pastryMore info

Vanilla, caramel and hazelnut choux gourmand by David Briand

February 25, 2020

The MOF Pâtissier, a professor at L’École Valrhona of Tain L’ Hermitage (France), gathers his favorite flavors in this snack.More info